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Mac and Cheese - Velveeta
A hearty meal that boasts of all the creature comforts of Home Cooking.
Difficulty: Easy
Cuisine
American
Keyword
Pasta, Sides
Method
Oven
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Equipment
2 Qt. Baking Dish
Large Pot
to Boil Noodles
Medium SaucePan
Small Mixing Bowl
for Topping
INGREDIENTS
1x
2x
3x
2
Tbsp.
Butter
2
Tbsp.
Flour
½
tsp.
Onion Powder
1
tsp.
Dry Mustard Powder
1
cup
Milk
½
lb.
Velveeta
-
cubed
2
cups
Elbow Macaroni measured dry
-
approx. 8 ounces
½
cup
Sharp Cheddar
Topping
¼
cup
Panko Breadcrumbs
1
Tbsp.
Melted Butter
2
Tbsp.
Cheddar Cheese
INSTRUCTIONS
Preheat oven to 350°F.
Cook Macaroni until al dente. Drain.
Melt Butter, Flour, Mustard Powder, and Onion Powder in a medium saucepan over medium heat.
Cook 1-2 minutes.
Add Milk a little at a time whisking after each addition.
Bring to a boil
, reduce heat and
cook for 2-3 minutes.
Stir in cubed Velveeta and continue stirring until melted and creamy. Remove from heat and add Sharp Cheddar. Stir in Macaroni.
Spread Macaroni into a baking dish. Combine topping ingredients in a small bowl and sprinkle on top.
Bake 20 minutes
or until hot and crumbs are golden.
Notes
Freeze in an air-tight container for up to 2 months.
When reheating, add a splash of milk and an extra pinch of salt and pepper to wake up the flavors.
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